Best 17 Pepperonibroccoli Bread Recipes

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Are you in search of a delectable and savory dish that combines the irresistible taste of pepperoni, the vibrant crunch of broccoli, and the warm, comforting aroma of freshly baked bread? Look no further! "Pepperonibroccoli Bread" is a culinary masterpiece that will tantalize your taste buds and leave you craving for more. In this article, we will embark on a culinary journey to discover the secrets behind creating the perfect Pepperonibroccoli Bread. We will provide you with a step-by-step guide, along with tips and tricks to ensure that your bread turns out perfectly every time. Get ready to indulge in a symphony of flavors and textures as we explore the world of Pepperonibroccoli Bread.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERONI-PROVOLONE BREAD



Pepperoni-Provolone Bread image

This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!

Provided by Sloppy Chef

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 20

Number Of Ingredients 10

5 cups unsifted all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons salt
1 ½ cups water
½ cup milk
3 tablespoons unsalted butter
2 eggs
32 slices provolone cheese
1 pound sliced pepperoni

Steps:

  • Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
  • Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
  • Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
  • Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
  • Let loaves rest, covered, for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
  • Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

Nutrition Facts : Calories 418 calories, Carbohydrate 27.1 g, Cholesterol 76.6 mg, Fat 24.7 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1015.4 mg, Sugar 2.5 g

EASY CHEESY PEPPERONI BREAD



Easy Cheesy Pepperoni Bread image

I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!

Provided by MoonStar31

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 9

1 1/4 cups milk
1 1/2 tablespoons butter
3 cups flour, more if necessary for stickiness
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder (I like to double this!)
8 ounces sliced pepperoni, cut into quarters (You can also use turkey pepperoni as a healthier option and to reduce on the grease the pepperoni gi)
1/4 cup mozzarella cheese (optional)

Steps:

  • Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
  • Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
  • Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
  • Punch the dough down and let rest for 10 minutes.
  • Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
  • Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
  • Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!

PEPPERONI BREAD



Pepperoni Bread image

"This chewy bread, flecked with spicy pepperoni, is a favorite no matter where I take it," reports Annette Self of Junction City, Ohio. "I often use slices of it to make garlic bread when I serve Italian meals," she adds.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds, 16 slices).

Number Of Ingredients 8

1 cup plus 2 tablespoons water (70° to 80°)
1/3 cup shredded part-skim mozzarella cheese
2 tablespoons sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons dried oregano
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
2/3 cup finely chopped pepperoni

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni.

Nutrition Facts : Calories 126 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PEPPERONI BREAD



Pepperoni Bread image

Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?

Provided by Martha Katz

Categories     World Cuisine Recipes     European     Italian

Time 2h55m

Yield 10

Number Of Ingredients 6

1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
  • Bake in preheated oven for 40 minutes, or until golden.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 22.5 g, Cholesterol 37.9 mg, Fat 10.1 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 540 mg, Sugar 1.9 g

BROCCOLI AND PEPPERONI PINWHEELS



Broccoli and Pepperoni Pinwheels image

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 7 servings

Number Of Ingredients 7

Nonstick cooking spray, for greasing the cake pan
One 8-ounce tube crescent roll dough
42 to 50 slices pepperoni
1 1/2 cups frozen broccoli florets, thawed, drained and chopped (I press the broccoli between paper towels to remove as much water as possible)
Garlic salt, for sprinkling
1 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray.
  • Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella.
  • Roll up the dough. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.

EASY BROCCOLI BREAD



Easy Broccoli Bread image

This is the easy, traditional Southern broccoli bread recipe. Always a big hit at potlucks -- it turns out very light and fluffy.

Provided by Canadian In Atlanta

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

1 (10 ounce) package chopped broccoli, thawed and drained
1 small onion, chopped
4 eggs, beaten
3/4 cup margarine, melted
3/4 cup cottage cheese
2 (8 1/2 ounce) boxes Jiffy corn muffin mix

Steps:

  • Combine all ingredients in the order listed.
  • Pour batter into a greased 9x13-inch baking dish.
  • Bake at 375 degrees for 25 to 30minutes.

Nutrition Facts : Calories 266, Fat 12.8, SaturatedFat 3.2, Cholesterol 65, Sodium 474.8, Carbohydrate 30.7, Fiber 3.3, Sugar 9.2, Protein 7.2

MOZZARELLA PEPPERONI BREAD



Mozzarella Pepperoni Bread image

"My family enjoys this tempting bread as an appetizer when we have company...and as a quick meal on hectic evenings," shares Teri Toti of San Antonio, Texas. "With five children at home, and all involved in sports, we have this hot snack sandwich often.

Provided by Taste of Home

Time 30m

Yield 18 slices.

Number Of Ingredients 5

1 loaf (1 pound) French bread
3 tablespoons butter, melted
3 ounces sliced turkey pepperoni
1-1/2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh parsley

Steps:

  • Cut loaf of bread in half widthwise; cut into 1-in. slices, leaving slices attached at bottom. Brush butter on both sides of each slice. Arrange pepperoni between slices; sprinkle with cheese and parsley., Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.

Nutrition Facts : Calories 0g sugar total.

FOUR CHEESE BROCCOLI AND PEPPERONI BREAD



Four Cheese Broccoli and Pepperoni Bread image

Make and share this Four Cheese Broccoli and Pepperoni Bread recipe from Food.com.

Provided by noway

Categories     Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 loaf frozen bread dough, thawed
8 ounces frozen broccoli florets
3 ounces sliced pepperoni
3 slices provolone cheese
4 ounces mozzarella cheese, grated
4 ounces colby cheese, grated
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Roll out bread dough on floured surface to form an approximately 14 inch circles.
  • Defrost broccoli.
  • Place Provolone slices in center of bread, then add pepperoni, Mozzarella, broccoli, colby, and Parmesan.
  • Bring sides and ends of bread up to the top and pinch to seal.
  • Bake 25 minutes at 350F or until bread is lightly browned.
  • Let stand 5 minutes before slicing.

SAUSAGE BROCCOLI BREAD



Sausage Broccoli Bread image

"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 loaves.

Number Of Ingredients 7

2 loaves (1 pound each) frozen bread dough
1 pound bulk pork sausage
2-1/2 cups chopped fresh broccoli
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 large onion, chopped
2 cups shredded Monterey Jack cheese
1 large egg, beaten

Steps:

  • Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool. , On a lightly floured surface, roll each loaf of dough into a 12x10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal. , Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 167 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

BROCCOLI BREAD



Broccoli Bread image

This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!

Provided by Lynx

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup low-fat plain yogurt
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
2 cups fat-free cottage cheese
2 cups broccoli stems, grated
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
  • Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
  • Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g

PEPPERONI FOCACCIA BREAD



Pepperoni Focaccia Bread image

This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking-it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. - Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1 package (3-1/2 ounces) sliced pepperoni, chopped
1/2 medium onion, thinly sliced
1 large egg, room temperature
1 cup 2% milk
1/2 cup plain Greek yogurt
1/4 cup olive oil
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup shredded Parmesan cheese, divided
Optional: Marinara sauce and fresh basil leaves

Steps:

  • Preheat oven to 425°. Heat a 10-in. cast-iron or ovenproof skillet over medium-high heat. Add pepperoni and onion; cook and stir until pepperoni is crisp and onion is tender, 6-8 minutes. Remove and keep warm. In a large bowl, beat egg, milk, yogurt and oil until well blended. In another bowl, whisk flour, baking powder, garlic powder and salt; gradually beat into egg mixture. Stir in 1/2 cup cheese and pepperoni mixture (batter will be thick)., Transfer to same skillet; sprinkle with remaining 1/4 cup cheese. Bake until bread is golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes in skillet on a wire rack. Serve warm. If desired, serve with marinara sauce and top with fresh basil leaves.

Nutrition Facts : Calories 339 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 580mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

EASY PEPPERONI BREAD



Easy Pepperoni Bread image

Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!

Provided by MARBALET

Categories     Appetizers and Snacks     Meat and Poultry

Time 12h15m

Yield 20

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough
1 tablespoon extra virgin olive oil
½ tablespoon dried basil leaves
½ tablespoon dried minced onion flakes
½ tablespoon dried oregano
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
1 egg, lightly beaten

Steps:

  • Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
  • Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
  • Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 0.4 g, Cholesterol 26.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 240.7 mg, Sugar 0.2 g

PEPPERONI BREAD



Pepperoni Bread image

All the wonderful flavor of pepperoni pizza in an easy to serve and share bread. Part of my families Christmas tradition.

Provided by DSimone

Categories     < 60 Mins

Time 50m

Yield 2 Loafs

Number Of Ingredients 8

10 ounces pepperoni, sliced then quarterd
1 large green pepper, chopped
1 large red pepper, chopped
6 ounces mozzarella cheese, shredded
6 ounces cheddar cheese, shredded
1 egg
2 lbs fresh pizza dough
1/2 cup water

Steps:

  • Saute pepperoni and peppers in small amount of oil until tender.
  • Roll out dough divided to cover two cookie sheets. Bake at 350 degrees about 4 minutes, until dough slightly rises.
  • Mix pepperoni & peppers with beaten egg and 1/4 cup water. Spread on dough. Layer cheese next. Roll up like a jelly roll, closing ends (use remaining water to seal if necessary).
  • Bake 350 degrees for 30 minutes.

Nutrition Facts : Calories 1368.1, Fat 111.6, SaturatedFat 50.8, Cholesterol 396.8, Sodium 3420.5, Carbohydrate 11.9, Fiber 3.1, Sugar 6.8, Protein 76.5

PEPPERONI BREAD



Pepperoni Bread image

Provided by Craig Claiborne

Categories     side dish

Time 2h

Yield 1 loaf

Number Of Ingredients 8

3 1/2 cups flour
2 teaspoons sugar
1 teaspoon salt if desired
1 package rapid-rise yeast
2 tablespoons butter
1 1/4 cups hot water (120 to 130 degrees)
1/2 cup finely diced hard pepperoni
Oil for greasing pan

Steps:

  • Put flour, sugar, salt, yeast and butter into container of food processor. Start blending while gradually adding water. Blend until dough leaves sides of container. Blend about 15 seconds longer.
  • Turn out dough onto lightly floured board and make a well in the center. Put pepperoni in well. Knead a few seconds until pepperoni is blended into dough. Shape dough into ball and place in lightly floured mixing bowl. Cover with clean cloth. Place in warm (not hot) draft-free place and let stand until double in bulk, 30 to 40 minutes.
  • Turn out dough onto lightly floured board and knead. Shape into an oval and place in a lightly greased six-cup loaf pan. Cover with clean cloth and let stand until doubled, 30 to 40 minutes.
  • Meanwhile, preheat oven to 375 degrees.
  • Using razor, cut thin gash lengthwise over top of loaf. Place in oven and bake 35 to 45 minutes.
  • Unmold and let cool on a rack

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams

PEPPERONI-FILLED BREAD



Pepperoni-filled Bread image

Excellent served with a tossed salad or as a snack.

Provided by JJOHN32

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 cup shredded mozzarella cheese
1 cup pepperoni sausage, chopped
¼ cup minced onion
2 tablespoons chopped parsley
3 tablespoons olive oil
4 hero sandwich rolls, split lengthwise
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In bowl, combine Mozzarella cheese, pepperoni, onion, parsley, and olive oil. Spread on cut surface of rolls. Brush tops of rolls with 1 tablespoon oil and sprinkle with Parmesan cheese.
  • Bake for 10 minutes in the preheated oven, until golden and heated through.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 17.4 g, Cholesterol 42 mg, Fat 25.2 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 736.8 mg, Sugar 1.9 g

PEPPERONI CHEESE BREAD



Pepperoni Cheese Bread image

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. -Dusti Christensen, Goodridge, Minnesota

Provided by Taste of Home

Time 4h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 11

1 cup water (70° to 80°)
1 tablespoon butter
2 tablespoons sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/2 cups shredded Mexican cheese blend
1 cup chopped pepperoni

Steps:

  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni. Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 329mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

PEPPERONI & BLACK OLIVE BREAD ( WITH PARMESAN BUTTER)



Pepperoni & Black Olive Bread ( With Parmesan Butter) image

This recipe is very quick to make because self raising flour is used to make the bread rise rather than yeast. The bread and butter can be made ahead or also frozen (baked)

Provided by Wild Thyme Flour

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
1 garilc clove, crushed
2 tablespoons fresh basil, finel chopped
2 teaspoons cracked black pepper
1 teaspoon dry crushed red pepper
1/2 cup pitted black olives, chopped
80 g pepperoni, chopped
1 cup self raising flour
1/3 cup parmesan cheese, finely grated
4 eggs, lightly beaten
80 g butter, melted
125 g butter
2 teaspoons lemon juice
1 teaspoon chili sauce
2 teaspoons parsley, chopped
2 tablespoons parmesan cheese, finely grated

Steps:

  • Grease a 8cm x 26cm loaf pan. preheat oven to 200C/400°F.
  • heat oil in frying pan and cook the garlic and onions until soft.Add the basil, pepper, chillies, olives and peperoni and cook for 2 mintes. Cool.
  • Sift flour into a bowl. add the peperoni mixture, chhese, eggs and butter, mix well.
  • Spoon into prepared loaf pan and bake for abour 40 minutes or until lightly browned and cooked through.
  • Turn on a wire rack to cool. Serve cut into medium thick slices with the parmesan butter.
  • Butter: Beat all the ingredients until combined.

Nutrition Facts : Calories 4544.6, Fat 383.8, SaturatedFat 187, Cholesterol 1802.8, Sodium 10069, Carbohydrate 132.2, Fiber 14.6, Sugar 9.7, Protein 141.5

Tips:

  • For a crispier crust, brush the bread with olive oil before baking.
  • If you don't have a pizza stone, you can bake the bread on a greased baking sheet.
  • To make the pepperoni and broccoli more flavorful, roast them in the oven before adding them to the bread.
  • Feel free to add other toppings to the bread, such as cheese, onions, or bell peppers.
  • Serve the bread warm with your favorite dipping sauce.

Conclusion:

Pepperoni broccoli bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it can also be enjoyed as a meal on its own. With its combination of savory pepperoni, tender broccoli, and fluffy bread, this recipe is sure to be a hit with everyone who tries it.

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